Producing enough food for a growing global population while limiting the environmental impact is one of the biggest challenges of our time. Around the globe, food production, distribution, management, and waste threaten wildlife, wild places, and the planet itself.
The stats are surprising. Globally, food production accounts for ~33% of global greenhouse gas emissions, 70% of global biodiversity loss, 70% of freshwater use, 80% of deforestation, and over 80% of marine fish stock exploitation. Yet, as much as 40% of food is wasted, along with all of the forests, land, water, and energy used to produce it. Nearly 30% of cultivated land is used to produce food that will never be consumed. And the 2.5 billion tons of food wasted each year is nearly six times the amount needed to feed the roughly 800 million people who are malnourished.
To create a sustainable food system, we need to change how we think about food. WWF works with businesses in the hospitality, retail, and food service industries, and with schools and farmers to explore how to reduce waste from field to fork to landfill.
By improving efficiency and productivity while reducing waste and shifting consumption patterns, we can produce enough food for everyone by 2050 on roughly the same amount of land we use now. Feeding all sustainably and protecting our natural resources.
WWF works to secure a living planet that will sustain a more affluent population. From refining production and distribution to combating waste and environmental impacts, we want to improve how the world grows, transports, and consumes this precious fuel.
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